Hello summer – well I guess it’s not technically summer for a few more weeks, but I like to think it starts in June. Especially since we’ve been having amazing warm weather in Mammoth for all of May! June is also Pride Month so I thought I’d share a really fun Rainbow Smoothie Bowl recipe that not only celebrates Pride but also makes for a tasty cold breakfast or snack!
I don’t usually decorate desserts in rainbow colors, so this is a great recipe to celebrate while using natural rainbow foods. You can also use different fruits of the same colors such as raspberries, mangos, or green grapes. I made a very light and delicious smoothie that goes with all the fruit toppings. You can also add granola or cereal for a little more oomph and more protein if you’re having this for breakfast. This recipe makes a large smoothie bowl, so it’s definitely meal worthy. But, you can also split it in two if you just want a light snack. Delaney and I usually share a smoothie bowl for snacks. Get the recipe below for my Rainbow Smoothie Bowl.
Rainbow Smoothie Bowl
1 organic large banana
1 1/2 cups (210 grams) organic frozen pineapple
1 cup (140 grams) organic frozen mango
3/4 cup water
1/2 cup (113 grams) organic vanilla yogurt
3 organic strawberries, sliced
half organic orange, chopped
organic pineapple chunks
half organic kiwi
In a high powdered blender, add the banana, frozen pineapple, frozen mango, water, and yogurt and blend until smooth. Pour into a large bowl (or two small ones).
Top with all the fruit in the colors of the rainbow. Serve immediately.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!